Did you know, you can hear rhubarb grow Every day, an inch or more It pops and creaks unlike the sweet cherry trees That can take seven years to mature
Strawberries have their seeds on the outside Apples are from the rose family It takes 50 licks to finish an ice cream scoop Bananas are actually berries
The Chinese and Arabs made the first lollipops Lemons float but limes sink Some fireworks have corn, and cotton candy Was invented by a dentist
Carrots at one time were purple in colour Ketchup was used as medicine If your tummy ached or you looked a little pale You’d get spoonfuls of it, yum!
Almonds are not really nuts, they’re seeds Cranberries can bounce like tennis balls Potatoes were the first veggie grown in space White chocolate has no chocolate at all
Durian is the smelliest fruit Peaches and plums have the sweetest smell People tend to steal, of all things cheese French fries are not really French
One in four hazelnuts ends up in Nutella Broccoli has more protein than steak You’ll know the cows have had too many carrots If your glass of milk has a pink shade.
I looked at her over my coffee mug Stealing silent glances Looking her way Then looking away My heart had set up a regular cacophony As I stared at her secretly From above the rim of my cup That I brought to my lips to sip, The adrenaline instead making me chug She sat there, serene and beautiful An ode to perfection itself Between the gulps I watched and drooled Oh lord! I felt like such a fool! I took in a ragged breath I had to calm myself I had to let the feeling pass To wring it, wash it from my heart I had to fight, wrest my hungry eyes Off that whetter of fantasies, that queen of delight That mesmerizing, will-defying Passion Fruit Tart
RESTAURANT: CAPITAL BAR AND GRILL AT THE SHANGRI-LA HOTEL ADDRESS: ONE GALLE FACE MALL, COLOMBO 3 CUISINE: MODERN, INTERNATIONAL, CONTINENTAL
Ensconced in the modern, luxurious environs of the Shangrila Hotel, this venue is almost a nostalgic throwback to the bars of the 40s and 50s, with a lovely modern twist. From the repertoire of live music to the atmosphere, it is warm, retro and relaxing. I’ve been a number of times to the bar and admit, i have had a varied gamut of experiences.
OPPORTUNITIES FOR IMPROVEMENT: -The Parking area is dismally inadequate over the weekend as wedding parties, mall goers and hotel patrons all vie for a spot. -Patrons are not allowed to make reservations at the bar. So if one happens to walk in later than 8.30pm, there may not be a seat/ table available. If there are a significant number of no-shows, put in a process whereby reserving patrons are called 20 mins before their scheduled arrival time to re-confirm their reservation. If they don’t arrive despite the re-confirmation, give the table to someone else.
THE GOOD STUFF! -The atmosphere definitely. It is luxurious yet comfortable - one can sit back and bask in the lap of old world charm at quite its best in Colombo. -The food is quite good for the most part. -The service is good (I do go on about service because it really makes up half the food and hospitality experience. Having been in the Financial Institutions Customer Experience realm for almost a decade, it is almost instinctive now to gauge every aspect of service delivered, from the front-desk manner of the usher to the culinary/ spirits knowledge of the serving staff). -The live music sessions have always been fabulous. The last time it was a lovely myriad of jazz, folk and country delivered beautifully.
FABULOUS BEEF BURGERS WITH A BOTTLE OF LOVELY, MEDIUM BODIED, CHERRY-TART CHIANTI
RESTAURANT: “RARE” AT UGA RESIDENCE ADDRESS: PARK STREET, COLOMBO 7 CUISINE: MODERN, INTERNATIONAL, WITH A QUINTESSENTIAL SRI LANKAN TWIST
This was my first time for dinner at the Uga.
OPPORTUNITY FOR IMPROVEMENT: There was really only one aspect that got to me. Only because it is so simple to get right... or wrong:
-The bread basket was sadly full of old, crusty pieces of bread which set a somewhat dire tone for the rest of the meal. The staff was quick to respond and they did bring out a fresh bread basket. That was a faux pas that is so easily/ cost effectively avoided.
THE GOOD STUFF! -The atmosphere was absolutely scintillating. It was just post a monsoon shower and everything was clean and gleaming. The restaurant overlooks a courtyard that is especially beautiful. We requested them to put a table outside for us so we ate al fresco. It was quite surreal.
-The appetisers were quite fabulous, especially the baked cauliflower. The Waldorf salad was not bad second.
-The main courses were quite good. I had the chicken in lemon grass and my partner had the pork belly.
-The service was quite impeccable given that the restaurant was full and the establishment was short-staffed that evening.
-They had a good/ wide selection of wines available (which is a bit of a rarity even at the better bars around town). And they served it beautifully with a decanter and the works. I’m a bit persnickety about how the wine is stored and how it is served since it makes all the difference in flavour preservation. Good storage ensures the sulphites in the wine don’t ferment and “vinegarize” the wine. Good pouring service, with a decanter or an aerater ensures that the wine breathes as much as possible from a newly opened bottle, for the flavours to really come to the fore.
Mahvash Mohtadullah 